People over 50 years of age need to regularly include herring in their diet, nutritionists say.
We explain why you should follow this recommendation.
Why eat herring after 50 years
Firstly, at this age bone density begins to decrease.
And herring is an excellent source of vitamin D, which helps strengthen bones.
100 grams of herring contain about 40% of the daily requirement of vitamin D.
Secondly, herring is rich in omega-3 polyunsaturated fatty acids.
They improve the functioning of the cardiovascular system and the brain.
In addition, herring contains cetyl acid, which stimulates the conversion of short fatty acids into omega-3.
Thirdly, herring contains a large amount of vitamin B12.
Its deficiency provokes irritability, depression and dementia.
The daily requirement of this vitamin can be obtained by eating just 20 grams of herring.
